Fettuccine Paglia e Fieno alla Carbonara

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 

IntroductionSkip To The Recipe

October is finally here! Definitely my favorite season of the year as the weather is finally cooling off… Ok!! maybe as we are still having high 90º  during the day, however 50º this morning was truly a  pleasure. The windows are open, the fresh crisp morning air settling in the house…. stop hibernating and start enjoying the outdoors. We love it!!

By now you have realized that my son has a lot to do with the dinner selection, and tonight of course it was  his choice. He wanted pasta. As we are perusing the grocery store isles he suggested we try a new pasta shape. Force of habit I was directed to my favorite brands, but seeing that this was his night, I let him choose. Fettuccine Paglia e Fieno egg pasta from Eduardo’s  was his choice. I was looking forward to try it. He was looking forward to see if he could taste the spinach.

A traditional Carbonara, our “go to” sauce, was delicious with it. Not over powering and perfect with the Fettuccine. Egg pasta tastes so much richer that your usual dry pasta. Cooks the same amount of time but like all fresh homemade pasta, it grows. We had seconds…

Do not be intimidated by the raw eggs. Once beaten and the hot pasta and sauce poured over, the egg will be cooked.

Tonight’s October 4th dinner:

Fettuccine Paglie e Fieno Alla Carbonara

Mixed green salad

Giangi's Kitchen Signature


Nutrition Facts
Fettuccine Paglia e Fieno alla Carbonara
Amount Per Serving
Calories 299 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 114mg38%
Sodium 361mg16%
Potassium 169mg5%
Carbohydrates 2g1%
Protein 9g18%
Vitamin A 135IU3%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Fettuccine Paglia e Fieno alla Carbonara

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 12 onces fettuccine paglia e fieno
  • 1/2 mediun chopped in samll pieced yellow onion
  • 1 tablespoons olive oil
  • 6 to 8 ounces sliced in 1/4 inch strips bacon
  • 1/2 cup white wine
  • 2 egg(s)
  • 3 tablespoons finely greated Parmiggiano Reggiano


  1. In a frying pan over medium heat, cook the onions and the bacon with the olive oil until the onions are translucent. Add the wine. Lower the heat and lte it cook for a couple of minutes.

  2. Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente - 8 minutes.

  3. Reserve 1 cup of the cooking water and drain the fettuccine.

  4. Immediately add the pasta to the egg mixture and mix well until all the pasta is coated. Add the bacon - onion - wine mixture and stir until all blended. If too dry, add some of the cooking water.

  5. Serve hot with more Parmigiano.


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